Red and black barbecued chili
Al Boucher's red and black chili will be one of the tailgating treats at Brewer Park this Sunday.(Giacomo Panico)
7 tbsp of dry chili peppers; a blend of mild to medium varieties such as California, New Mexico or ancho.
Red and black barbecued chili
Sophistication you can eat with a spoon: Earl Grey custard with prunes.The gentle floral notes of Earl Grey tea complement the creaminess of this custard perfectly, while the prunes pack a boozy punch and add an intense sweetness to this elegant dessert.
Here is a Grey Cup inspired recipe from Sobey’s that you can easily make at home:Grey Cup Buffalo Chicken French BreadWhat you will need:1 loaf of French bread, cut in half1 ½ pounds of boneless, skinless chicken breast, cut into 1-inch pieces2 Tbsp.pepper2 garlic cloves, minced2/3 cup buffalo sauce + extra for drizzle1 Tbsp.
The stunning Savannah destination, helmed by chef Mashama Bailey, is 2017's Restaurant of the Year
Nov 8, 2017, 10:35am EST
How does an ambitious restaurant achieve true greatness?Everything that it takes to realize this enormous feat — a coherent vision, a distaste for complacency, and singular leadership — Mashama Bailey accomplishes at the Grey in Savannah, Georgia.
Born in New York City, Bailey attended grammar school in Savannah and spent summers at her grandmother’s in Waynesboro.She learned to cook at the hands of the women in her family, according to The Grey’s website.
During this process I came across some interesting recipes, including the coffee parfait that is today’s offering.It consists of three parts: the parfait, an Earl Grey granita, and a piece of shortbread.
His Earl Grey Tart is from the Season 3 finale.The judges gave him kudos for including pretzels, his favorite snack food, as a salty garnish for the tart.
YieldMakes 6 servingsIngredientsSauce6 large egg yolks2 tablespoons plus 1/2 cup sugar1 1/2 cups whole milk1/2 cup whipping cream1 tablespoon Earl Grey tea leaves (from 3 tea bags)Soufflé1/3 cup whole milk8 tablespoons sugar2 1/2 ounces unsweetened chocolate, chopped2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped2 large egg yolks5 large egg whitesPreparationFor sauce: Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well.Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan.
YieldMakes 4 servingsIngredients2 cups water2 Earl Grey tea bags1/2 cup sugar2 large firm but ripe Bosc pears (about 12 ounces), peeled, halved lengthwise, cored8 dried apricot halves4 whole cloves1/4 cup dried tart cherries*Preparation Bring 2 cups water to boil in medium saucepan.Discard tea bags.
Ingredients6 cups milk1 vanilla bean8 Earl Grey tea bags1 1/2 cups sugar24 egg yolks1 1/2 cups sugar5 cups creamPreparation Split the vanilla bean open and scrape the seeds into a heavy, 1 gallon pot.Put in the milk and 1 1/2 cups sugar and bring to a scald.
YieldMakes about 34 truffles
Active Time45 min
Total Time2 3/4 hrIngredients2/3 cup heavy cream2 tablespoons unsalted butter, cut into 4 pieces and softened2 teaspoons loose Earl Grey tea leaves6 oz fine-quality bittersweet chocolate (not unsweetened), chopped1 cup unsweetened Dutch-process cocoa powderPreparation Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves.Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.
Active Time30 minutes
Total Time1 hour, plus at least 1 hour to freeze the butterIngredientsFor the cake:1 cup plus 2 tablespoons (5 ounces) all-purpose flour1/4 cup plus 2 tablespoons (1.Make a well in the center and pour the cream into it (set the measuring cup aside) and add the grated frozen butter.
Churn the ice cream until the texture resembles "soft serve." Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency.
YieldMakes 2 pintsIngredients5 pounds ripe peaches4 cups sugar2 tablespoons fresh lemon juice5 Earl Grey tea bags, dividedPreparation Cut a small, shallow X in the bottom of each peach.Working in batches, blanch in a large pot of boiling water until skin loosens, about 1 minute.
YieldMakes 2 tarts Ingredients1 1/2 cups hazelnuts with skins4 1/2 cups all-purpose flour, divided, plus more for surface2 1/4 teaspoons kosher salt1 1/2 teaspoons baking powder2 teaspoons freshly grated nutmeg, divided1 1/2 cups sugar1 1/2 cups (3 sticks) unsalted butter, room temperature7 tablespoons heavy cream, divided4 large egg yolks, divided1 teaspoon (or 1 bag) Earl Grey tea1 1/2 cups apricot jam1 1/2 cups plum jam2 teaspoons finely grated orange zest1/4 cup raw sugarSpecial EquipmentTwo tart pans with removable bottoms, either 11"-diameter or 11x8" rectangle; decorative cookie cutters in 2 sizesPreparation Place nuts and 1 1/2 cups flour in a food processor.Add remaining 3 cups flour, salt, baking powder, and 1 1/2 teaspoons nutmeg; process to blend.
YieldMakes 2 servingsIngredients1/2 cup white rum1 1/2 teaspoons loose Earl Grey tea1/4 cup pineapple juice2 tablespoons apricot liqueur1 tablespoon fresh lime juice1 tablespoon fresh lemon juice2 teaspoons Simple Syrup2 dashes of angostura bittersIce cubesFresh apricot wedges (optional)Preparation Mix rum and tea in small bowl; let stand 1 hour.Strain mixture into 2-cup glass measuring cup.
YieldMakes about 8 cups
Active Time15 min
Total Time2 hrIngredientsZest of 1 lime, removed in strips with a vegetable peeler1/2 cup fresh lime juice3/4 cup sugar1/4 cup cold water1/2 cup packed fresh tarragon leaves4 Lady Grey tea bags8 cups boiling-hot waterPreparation Cut off any white pith from zest.Bring zest, juice, sugar, and cold water to a boil, stirring, then let stand, uncovered, off heat 15 minutes.
Melt 5 tablespoons butter in saucepan over low heat.Twist cheesecloth tightly around tea mixture, releasing tea-flavored butter into bowl.
YieldServes 8Ingredients1/4 cup loose Earl Grey tea or 4 bags1/2 cup honey4 sprigs thyme2 sprigs rosemary, plus more for garnish1 cup fresh lemon juice1 1/2 cups bourbon1/2 cup Cognac or brandy1 teaspoon orange or regular bittersIce ring and lemon wheels (for serving)Preparation Combine tea and 1 1/4 cups boiling water in a heatproof bowl.Let steep 5 minutes, then strain through a fine-mesh sieve into a measuring glass (you should have 1 cup).
Steep 1 heaping teaspoon of the lavender Earl Grey tea leaves in 1/4 cup boiling-hot water for 3 minutes.In a coffee or spice grinder, grind the remaining teaspoon of lavender Earl Grey tea leaves to a very fine powder.